Determination of Key Aroma Compounds in the Crumb of a Three-Stage Sourdough Rye Bread by Stable Isotope Dilution Assays and Sensory Studies

2001 ◽  
Vol 49 (9) ◽  
pp. 4304-4311 ◽  
Author(s):  
Eva Kirchhoff ◽  
Peter Schieberle
Keyword(s):  
Stable Isotope ◽  
Isotope Dilution ◽  
Aroma Compounds ◽  
Stable Isotope Dilution ◽  
Rye Bread ◽  
Stable Isotope Dilution Assays ◽  
Sensory Studies

scholarly journals Quantitation of 5-methyltetraydrofolic acid in plasma for determination of folate status and clinical studies by stable isotope dilution assays

PLoS ONE ◽  
2019 ◽  
Vol 14 (2) ◽  
pp. e0212255
Author(s):  
Lisa Striegel ◽  
Beate Brandl ◽  
Markus Kopp ◽  
Lukas Sam ◽  
Thomas Skurk ◽  
...  
Keyword(s):  
Stable Isotope ◽  
Isotope Dilution ◽  
Clinical Studies ◽  
Folate Status ◽  
Stable Isotope Dilution ◽  
Stable Isotope Dilution Assays

scholarly journals Characterization of the key aroma compounds in three types of bagels by means of the sensomics approach

BMC Chemistry ◽  
2021 ◽  
Vol 15 (1) ◽  
Author(s):  
Ola Lasekan ◽  
Fatma Dabaj ◽  
Megala Muniandy ◽  
Nurul Hanisah Juhari ◽  
Adeseye Lasekan
Keyword(s):  
Stable Isotope ◽  
Isotope Dilution ◽  
Aroma Compounds ◽  
Active Compounds ◽  
Fermentation Time ◽  
Stable Isotope Dilution ◽  
Stable Isotope Dilution Assays ◽  
Baked Potato ◽  
The Impact

Abstract Background To evaluate the impact of cold fermentation time on bagel rolls, the key aroma-active compounds in the volatile fractions obtained from three different bagel rolls through solvent assisted flavor evaporation (SAFE) were sequentially characterized by an aroma extract dilution analysis (AEDA), quantified by stable isotope dilution and analyzed by odor activity values (OAVs) respectively. Results Findings revealed 40 aroma-active compounds with flavor dilution (FD) factor ranges of 2–1024. Of these, 22 compounds (FD ≥ 16) were quantified by stable isotope dilution assays (SIDA). Subsequent analysis of the 22 compounds by odor activity values (OAVs) revealed 14 compounds with OAVs ≥ 1 and the highest concentrations were obtained for 2,3-butanedione, 2-phenylethanol, 3-methylbutanal and acetoin respectively. Two recombination models of the bagels (i.e. 24 h and 48 h bagels) showed similarity to the corresponding bagels. Omission tests confirmed that 2,3-butanedione (buttery), acetoin (buttery), 2-acetyl-1-pyrroline (roasty), 5-methyl-2-furanmethanol (bread-like), (Z)-4-heptenal (biscuit-like) and 4-hydroxy-2,5-dimethyl-3(2H)-furanone, were the key aroma compounds. Additionally, acetic acid, butanoic acid, 2-phenylethanol (honey-like), 3-methylbutanoic acid, 2/3-methylbutanal, vanillin, 3-methylbutanol, methional were also important odorants of the bagel. Conclusion Whilst the long, cold fermented bagels exhibited roasty, malty, buttery, baked potato-like, smoky and biscuit-like notes, the control bagels produced similar but less intense odor notes.

scholarly journals Characterization of the Key Aroma Compounds in Three Types of Bagels by Means of the Sensomics Approach

2021 ◽  
Author(s):  
Ola Lasekan ◽  
Fatma Dabaj ◽  
Megala Muniandy ◽  
Hanisah Juhari ◽  
Adeseye Lasekan
Keyword(s):  
Stable Isotope ◽  
Isotope Dilution ◽  
Aroma Compounds ◽  
Active Compounds ◽  
Fermentation Time ◽  
Stable Isotope Dilution ◽  
Stable Isotope Dilution Assays ◽  
Baked Potato ◽  
The Impact

Abstract Background:To evaluate the impact of cold fermentation time on bagel rolls, the key aroma-active compounds in the volatile fractions obtained from three different bagel rolls through solvent assisted flavor evaporation (SAFE) were sequentially characterized by an aroma extract dilution analysis (AEDA), quantified by stable isotope dilution and analyzed by odor activity values (OAVs) respectively.. Results: Findings revealed Forty aroma-active compounds with flavor dilution (FD) factor ranges of 2 – 1024. Of these, 22 compounds (FD≥ 16) were quantified by stable isotope dilution assays (SIDA). Subsequent analysis of the 22 compounds by odor activity values (OAVs) revealed 14 compounds with OAVs ≥ 1 and the highest concentrations were obtained for 2,3-butanedione, 2-phenylethanol, 3-methylbutanal and acetoin respectively. Two recombination models of the bagels (i.e. 24 h and 48 h bagels) showed similarity to the corresponding bagels. Omission tests confirmed that 2,3-butanedione (buttery), acetoin (buttery), 2-acetyl-1-pyrroline (roasty), 5-methyl-2-furanmethanol (bread-like), (Z)-4-heptenal (biscuit-like) and 4-hydroxy-2,5-dimethyl-3(2H)-furanone, were the key aroma compounds. Additionally, acetic acid, butanoic acid, 2-phenylethanol (honey-like), 3-methylbutanoic acid, 2/3-methylbutanal, vanillin, 3-methylbutanol, methional were also important odorants of the bagel. Conclusion: Whilst the long, cold fermented bagels exhibited roasty, malty, buttery, baked potato-like, smoky and biscuit-like notes, the control bagels produced similar but less intense odor notes.

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